Jalapeño & Thai basil mayo

Jalapeño & Thai basil mayo

By
From
The Huxtaburger Book
Makes
750 g
Photographer
Chris Middleton

Mayonnaise is maybe not part of the traditional Aussie burger, but it sure is part of a Huxtaburger.

Making mayo at home really is incredibly simple, and you’ll know exactly what has gone into it.

In our mayo we use only free-range eggs from a farmer in Victoria’s Yarra Valley; please always buy the best and most ethically laid eggs you can. Never use extra virgin olive oil in your mayo as it is too strongly flavoured and can also be quite bitter. I’d recommend a fairly neutral vegetable oil; we use a blend of canola and olive oil.

The lovely anise flavour of Thai basil and the subtle kick of fresh jalapeño chillies makes this mayo a winner with any type of seafood.

Ingredients

Quantity Ingredient
1 quantity Basic mayo
2 jalapeno chillies, seeds removed
1/2 bunch thai basil, leaves picked
pinch citric acid

Method

  1. Place all the ingredients in a food processor and whiz to a purée. Pass through a sieve, then place in an airtight container.
  2. This mayo will keep in the fridge for up to 2 weeks.
Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
fast
food
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